Jumbo donuts, accidentally

Butter-honey glazed jumbo donut, originally uploaded by Camemberu.

Ah, my first attempt at donuts, using D's very easy-to-follow pictorial recipe. His version is the soft, fluffy, honey glazed ones similar to Krispy Kreme's. My slightly revised recipe follows at the end (with changes in pink).

Jumbo donut upclose, as big as my hand!, originally uploaded by Camemberu.

But mine turned out humongous because somewhere between cutting them into circles and frying them, I took a half-hour break (to bring Nadine to the playground as she'd been crying inconsolably). So when I came home, the donuts had risen to double their size, each as big as my entire hand! However, they were ultra fluffy and delicious! The skin was just a thin, crisp layer that gave way to sweet cotton-soft insides. Everyone in the family loved them.

Three months old and tipping the scales at 7.2kg, originally uploaded by Camemberu.

Meanwhile, elsewhere in the house, another little "donut" has grown to jumbo proportions too. Jolie, now three months old, weighs a whopping 7.2kg, at the 97th percentile! She's also graduated to the same "L" size diapers as her 20-month old sister Nadine! Not to mention clothes meant for babies 6-12 months of age. We were a bit worried about her size but the doctor said "it's OK, she's really just 'prosperous'..."! Ah Jolie, please do bring everybody some prosperity this year!

JUMBO DONUTS (makes 12)
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6 cups plain flour (or more if required)
6 teaspoons instant yeast
1-1/2 cups warm milk
A big pinch of salt
1/2 cup sugar
100g butter
2 eggs
Vegetable oil (for frying)

Honey Glaze
1. Honey
2. Sugar
3. Vanilla essence
4. Water
5. Butter

METHOD
1. Mix the butter, sugar, eggs, salt and milk on slow speed until smooth. I did this manually.

2. Mix instant yeast with about two cups of flour, and add that to the first mixture till you obtain a paste-like texture.

3. Add the remaining flour and manually mix and knead till a soft elastic texture is obtained (add more flour if it's too wet).

4. Place the dough in a greased bowl and cling wrap the top.

5. Set it aside in a warm place for about an hour and the volume should double.

6. With a rolling pin, roll the dough (using copious amounts of extra flour if it's too sticky) into sheets of about 1/2 an inch in thickness.

7. Using cookie cutters, cut out the donut shapes. I used a small rice bowl and plastic medicine cup since I didn't have cookie cutters.

8. Line them up on a lightly greased tray prior to frying.

9. Leave them to puff up even more for 30-60 mins (or until desired risen size)! Some crazy yeast at work here!

10. Meanwhile, make your glaze (no fixed proportions here - this I found tricky)
a. Melt some butter in a pan
b. Stir in sugar and honey till desired flavor is obtained
c. Add a few drops of vanilla essence
d. Add water and stir on low heat until desired viscosity is achieved

11. Heat oil on medium heat, test the temperature first by sacrificing one of those donut centers.

12. Fry each donut for about 20-30s on each side (they cook very quickly!)

13. Set aside donuts to cool and excess oil to drip off (they won't pick up the glaze if they're too greasy or too hot)

14. Dip one side of each donut into the honey glaze and serve warm!